Sunday, April 8, 2012

I tried another batch of pavlova, but this time piped it out as individual rings. It worked well, and oddly enough cooked in about the same time as the larger one we just did (they did get more color, but the texture was very similar). I know some of you asked about doing smaller versions, so here's the visual proof it will work. Enjoy!

I made this for our Easter dessert, we had everything but the whipped cream, so i glazed the whole thing with apricot preserves, and a few mashed strawberries. it was delicious.. But since it was sooo marshmallowy, my wife wants me to try this with some sort of graham crackery/chocolatey topping.

I tried this with my daughter over Easter. It was fun but I had to use a mixer at the end as my arm gave out. One problem. I baked it for an hour at 250 as instructed but in the end it turned out more chewy on the exterior than hard as in the video. I drizzled chocolate on the plate prior and finished with fresh strawberries and blackberries on top...delicious. Can anyone help with the soft finish on the exterior? I was kind of hoping for the crackle look.